- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
This creamy seafood bisque, featuring prawns, fish, mussels and squid, is the ultimate dish for seafood lovers. Enjoy with fresh, crusty bread.
- Serves4
- Cook time1 hour 30 minutes
- Prep time30 minutes
Ingredients
- 12 raw unpeeled prawns
- 1 tbs olive oil
- 1 brown onion, coarsely chopped
- 1 carrot, finely chopped
- 3 tomatoes, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 2 tsp fennel seeds
- 1 tsp ground paprika
- 1 cup (250ml) dry white wine
- 1/4 cup (70g) tomato paste
- 8 cups (2L) fish stock
- 1/3 cup (80ml) thickened cream
- 1 squid tube, cleaned, cut into 2cm pieces
- 200g firm fish fillets, cut into 3cm pieces
- 500g fresh blue mussels, drained
- Dill sprigs, to serve
- Cream, to serve
- Olive oil, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Peel and devein prawns, reserving heads and shells. Place the prawn meat in a bowl. Cover and place in the fridge to chill.
Step 2
Heat 2 tsp of the oil in a large saucepan or stock pot, over medium heat. Add the prawn heads and shells, onion, carrot, tomato, garlic, fennel seeds and paprika. Season. Cook, stirring occasionally, for 10 mins or until onion softens. Add the wine and simmer for 5 mins or until reduced by a third. Add the tomato paste and cook, stirring, for 2 mins or until well combined.
Step 3
Add the stock and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until slightly reduced.
Step 4
Use a stick blender to carefully blend soup until smooth (alternatively, cool slightly and blend in a blender in small batches). Strain mixture through a sieve back into a clean pan, pushing down on solids, to remove as much liquid as possible. Discard solids.
Step 5
Add cream to bisque and bring to boil. Reduce heat to low and simmer for 10 mins or until bisque reduces to about 5 cups (1.25L). Season. Reduce heat to low. Add the mussels and cook, covered, stirring occasionally, for 5-7 mins or until mussels open (discard any unopened mussels).
Step 6
Meanwhile, heat remaining oil in a medium frying pan over low heat. Add prawns, squid and fish pieces. Cook, turning occasionally, for 3-5 mins or until just cooked through.
Step 7
Ladle bisque and mussels among serving bowls and top with seafood. Drizzle with cream and olive oil. Serve with dill and lemon wedges.
Recipe tip
Make your own stock with our homemade fish stock recipe.
COOK. STORE. SAVE.
Use it up: Leftover tomato paste can be used in pasta sauces, stews and tray bakes.
Seafood bisque recipe
Originating from France, this creamy seafood bisque is a delicious smooth and silky soup brimming with rich seafood flavours. It features a luxurious mouthfeel as the soup base is blended, and a touch of creaminess thanks to the use of thickened cream. Our version features an array of seafood for a hearty dish that’s perfect for lunch or dinner. For best results, serve immediately with a sprinkling of fresh herbs and crusty bread.
Choosing the seafood for a seafood bisque
When selecting your seafood for the best seafood bisque, it can be up to personal preference. We use prawns, squid, white fish and mussels, however, there are many other options you can include like lobster, crab, clams or scallops. The beauty of a seafood bisque is balancing the delicate flavours of the rich, smooth broth with pieces of crustaceans, shellfish and fish. Prawns add a hint of sweetness, squid brings a meaty, chewy texture that soaks up the aromas of the bisque, white fish adds a delicate flavour, while mussels impart sweetness and brininess to the soup.
How to make the best recipe for seafood bisque
Like our version, typical seafood bisque recipes are made from a stock using the shells of the crustacean – in this case, prawns. The prawn heads and shells are added to a pot with oil, onion, carrot, tomatoes, garlic, fennel seeds and paprika. Don’t be frightened when using the prawn shells and heads. They impart so much flavour and give the bisque its distinct seafood taste. An essential component of making the best seafood bisque recipe is the blending of the stock. You’ll need a stick blender to blitz all the ingredients from the pot. If you have a standard blender, you can also use this to blitz the ingredients in batches. Don’t forget to take the extra step of straining the mixture through a sieve after it’s blended. This ensures all the solids are removed and you’re left with a velvety soup. When it’s time to add the mussels, the bisque should be smooth in texture thanks to the addition of cream. If you notice any unopened mussels after 7 minutes, these should be discarded. While the mussels are simmering in the bisque, cook the prawns, squid and fish separately in a pan to ensure they don't overcook in the soup. When all the components are ready, ladle the bisque and mussels into bowls and finish with the perfectly cooked seafood, an extra drizzle of cream, olive oil, fresh dill and lemon wedges.
Love this recipe?
Check out more easy seafood recipes in our collection, or try our French-style seafood stew, crispy lemon fish with pea hommus, our 20-minute seafood yellow curry and Curtis Stone’s creamy prawns with fennel and herbs.
FAQs
Seafood bisque
- Serves4
- Cook time1 hour 30 minutes
- Prep time30 minutes
Ingredients
- 12 raw unpeeled prawns
- 1 tbs olive oil
- 1 brown onion, coarsely chopped
- 1 carrot, finely chopped
- 3 tomatoes, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 2 tsp fennel seeds
- 1 tsp ground paprika
- 1 cup (250ml) dry white wine
- 1/4 cup (70g) tomato paste
- 8 cups (2L) fish stock
- 1/3 cup (80ml) thickened cream
- 1 squid tube, cleaned, cut into 2cm pieces
- 200g firm fish fillets, cut into 3cm pieces
- 500g fresh blue mussels, drained
- Dill sprigs, to serve
- Cream, to serve
- Olive oil, to serve
- Lemon wedges, to serve
Description
This creamy seafood bisque, featuring prawns, fish, mussels and squid, is the ultimate dish for seafood lovers. Enjoy with fresh, crusty bread.
Method
Step 1
Peel and devein prawns, reserving heads and shells. Place the prawn meat in a bowl. Cover and place in the fridge to chill.
Step 2
Heat 2 tsp of the oil in a large saucepan or stock pot, over medium heat. Add the prawn heads and shells, onion, carrot, tomato, garlic, fennel seeds and paprika. Season. Cook, stirring occasionally, for 10 mins or until onion softens. Add the wine and simmer for 5 mins or until reduced by a third. Add the tomato paste and cook, stirring, for 2 mins or until well combined.
Step 3
Add the stock and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until slightly reduced.
Step 4
Use a stick blender to carefully blend soup until smooth (alternatively, cool slightly and blend in a blender in small batches). Strain mixture through a sieve back into a clean pan, pushing down on solids, to remove as much liquid as possible. Discard solids.
Step 5
Add cream to bisque and bring to boil. Reduce heat to low and simmer for 10 mins or until bisque reduces to about 5 cups (1.25L). Season. Reduce heat to low. Add the mussels and cook, covered, stirring occasionally, for 5-7 mins or until mussels open (discard any unopened mussels).
Step 6
Meanwhile, heat remaining oil in a medium frying pan over low heat. Add prawns, squid and fish pieces. Cook, turning occasionally, for 3-5 mins or until just cooked through.
Step 7
Ladle bisque and mussels among serving bowls and top with seafood. Drizzle with cream and olive oil. Serve with dill and lemon wedges.